Jelly

Ingredients

• 2 ounces of isinglass
• 3 quarts  of water
• 1 1/4 pounds of powdered sugar
• 4 lemons
• 1 pint of wine
• 3 eggs

Directions

1. Add all ingredients in a bowl.
2. Mace to the taste.
3. Cool in refrigerator.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Ice Cream

Ingredients

• 1 quart milk
• 1 tablespoon cornstarch or arrowroot
• 1 quart cream
• 4 egg whites 

Directions

1. Thicken 1 quart of milk with 1 quart of cornstarch or arrowroot.
2. Sweeten and let mixture boil.
3. Cool the mixture. 
4. Add 1 quart of cream.
5. Flavor to taste.
6. Freeze the mixture until it begins to thicken.
7. Whip lightly 4 egg whites in a bowl and add to the mixture.

Source — Creole Cookery Book
Prepared by Jacob Allen
Louisiana Anthology
July 16, 2019

Louisiana Cornbread Salad

Ingredients

• Two cups Ranch dressing
• Ten slices cooked bacon, drained and crumbled
• Three large tomatoes, diced
• Two cans pinto beans, drained
• Two cans cut corn, drained
• Eight ounces pack cheddar cheese
• Half cup chopped green onions
• One cup chopped green and red bell peppers
• One package of yellow cornbread mix (cook as directed on package, and cooled)

Directions

Pepare ingredients

1. 1/2 the crumbled cornbread on bottom of container
2. 1/2 the bell peper, onion, and tomato mixture
3. ‭1/2 the beans and corn mixture

Layer as follows in a deep container:

1. Mix bell peper,onion, and tomato
2. ‭Mix drained beans and corn in separate bowl
3. Crumble the cornbread

Top with

1. One cup of rance dressing
2. ‭1/2 the cheddar cheese
3. 1/2 the bacon

Repeat layer and topping with remaining ingredients

Store in refrigerator until ready to serve

Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Fritters

Ingredients

• Liquor from oysters
• Three eggs
• Equal quantity of milk to oyster liquor
• Salt
• Flour (enough for thin batter)
• Lard

Directions

1. Mix liquor from oysters with equal quantity of milk
2. ‭Add three eggs and salt
3. Mix in flour (just enough for thin batter)
4. Heat lard to boiling in a frying pan
5. Drop oyster batter into lard by the spoonful
6. Fry quickly until a light brown
7. Remove from lard to drain on white paper
8. Serve hot

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Stewed Oysters, No. 2

Ingredients

• One hundred Oysters
• One large blade of mace (equivalent to half a teaspoon of ground mace, or nutmeg)
• One quarter pound of butter
• Salt
• Sifted flour
• One teaspoon cream
• One saltspoonful of cayenne (0.25 teaspoon)

Directions

1. Drain oysters
2. ‭Rinse oysters under cold running water in a colander
3. Put oysters in saucepan with salt and blade of mace
4. Let oysters stand on a cool part of the range for fifteen minutes, while stirring with a wooden spoon
5. Add butter and flour
6. Simmer for five minutes
7. Add cream and cayenne
8. Oysters are cooked when they begin to curl, remove from heat

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Oyster Omelette

Ingredients

• Twelve large oysters, chopped fine
• Six eggs, well beaten
• Two ounces of butter, melted
• Salt and pepper, to taste
• One teaspoon flour
• Milk, just enough to thicken flour
• Tablespoon of melted butter
• Chopped parsley for garnish

Directions

1. Mix flour with milk until smooth
2. ‭Beat flour mixture into melted butter
3. Add eggs, oysters, salt and pepper
4. Beat all ingrediants until wll mixed
5. Fry as any other omelette
6. Add teaspoon of chopped parsley and tablespoon of melted butter on top once removed

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Reverse Tacos

Ingredients

• 1 package of taco seasoning
• 1 lb of lean ground beef
• 3/4 cup of water
• 6 tortillas
• Shredded Cheese
• Assorted toppings: shredded lettuce, chopped tomatoes, salsa, or sour cream

Directions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix and add water.
3. Bring to boil. Reduce heat and simmer 5 minutes, stiring occasionally.
4. Remove meat from skillet and set aside.
5. Place cheese directly on the skillet on low heat. Use enough to cover the shape of desired tortilla size.
6. Place cooked taco meet on top of the cheese, topping the meat with sprinkled cheese.
7. Cover with torilla and press down. Turn heat to medium.
8. After about 2-3 minutes, or when cheese is melted, flip the taco.
9. Let taco brown for 1-2 minutes.
10. Carfully fold taco in half on skillet.
11. Let each side brown for another 1-2 minutes.
12. Continue flipping until desired crispiness is achieved.
13. Remove from skillet and serve with desired toppings.

Source — Tamara Ozol
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023